What is formed from the combination of gliadin and glutenin in the presence of water?

When gliadin and glutenin proteins are combined in the presence of water, they undergo a process that results in the formation of gluten. This protein complex provides elasticity and strength to the dough, making it crucial for baking and other food preparations. The combination of these two proteins with water allows for hydration, which is necessary for gluten formation, leading to a network that can trap gases produced during fermentation or leavening. This is why gluten is fundamental in processes such as bread-making, where the structure and texture of the baked product rely on the development of gluten.

While dough, gel, and pasta may all involve the presence of gluten, they are not the direct result of the combination of gliadin and glutenin. Dough is a broader term that includes any mixture of flour and water, which may or may not have developed gluten. Pasta is specifically made by mixing flour with water and/or eggs, while gel refers to a semi-solid state that is not linked directly to gluten formation.